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Hi! I’m Betty, welcome to Betty’s Kitchen. Today, we’re making Bacon Egg and Cheese Breakfast Casserole. So think it’s going to be a hearty breakfast for you and I think you’ll enjoy it and it’s going to taste really great.
We’re going to start with our potatoes that go in the casserole, and these are hash brown potatoes. You can buy them packaged like this for they are dried, and these are Betty Crocker seasoned skillets hash brown potatoes. And you’ll have an inner packet. This is a 5.2 ounce box and you’ll need all of that. What you’re going to do is place that in a reasonable-sized bowl that will hold four cups of very hot water. So I have my hot water sitting here, this is two cups, and then we have another two cups. You can get this from the tap if you want to, just make sure you get very hot water. It doesn’t have to be boiling so you don’t have to microwave it or go to the stove with it, but we’re going to just let that sit for about ten minutes. In fact, I’m looking at the time right now so I will know when ten minutes have elapsed and I’ll know that enough of the moisture has been absorbed by those potatoes to be really good for our casserole.
So let’s go to putting together the rest of the casserole. We need some eggs. You need five eggs and I chose the jumbo eggs. But any size of egg is going to work here and I’ve already taken five of them and beaten them just to save some time. The next thing that goes in is some Swiss cheese. Almost all of this is gone because a part of it isn’t here. This is approximately one cup, shredded, Swiss cheese. You could actually a different kind of cheese. If you preferred cheddar cheese, you could do that. It’s doesn’t have to be Swiss, that’s what I’m recommending for this casserole because I use cheddar on so many other things.
Next comes some cottage cheese and I chose the fat free variety. You can use small curd or large curd, you need ½ cup. That’s just it, ½ cup of cottage cheese to our mixture. And then we have a few spices coming along. I have salt, this is just a regular iodized salt. One teaspoon of salt, sprinkle that around, and then some black pepper. It wouldn’t seem like this casserole without some black pepper. That’s just about an eighth of a teaspoonful. This is a quarter that we have measured but I only had to have full. So just touch a black pepper, and likewise, just a touch of hot sauce. This would be about an eighth of a teaspoon of hot sauce, so that goes down.
And now, we have one more item in this segment and put an example out here, a green onion which you know has a green leafy part and then has a bulb at the other end which you use to cut off the parts that aren’t pretty nice. And I’ve taken one of those and I chopped it up. So you need a chopped green onion. And these things are going to blended and that gets us to the point where we need our potatoes. And I’m looking at the time and only three minutes has elapsed approximately. So I’m going to go away and wait on those potatoes. And in seven minutes for me, just a second for you, I’ll be back and we’ll drain these. I’ll have them drained for you and then I’ll put them in there.
Our potatoes are hydrated as you can see. I have poured off the water through a colander and that’s why my potatoes have ended up in a colander, and I’ve been using a paper towel to pat them dry a little bit because I don’t want any excess water in our casserole mixture. So there we go with our hydrated potatoes that are fairly dry. So now, we’re going to add our hydrated potatoes into our mix and just start this around. I’m going to pour that in but I do want to make note that the fact that it’s been greased and that’s by using a spray. Use a cooking oil spray or you may use butter and put it on there or margarine or some vegetable oil if you like. And when you get this all sort up and ready, just pour it in. Now, we will top this with a couple of things and then we’ll be letting it sit in the refrigerator to kind of settle and let all those flavors combine before we bake it in the open. So let me get started in that direction by adding some bacon on top. This is a bacon that I had in the freezer pre-cooked. You can buy pre-cooked bacon if you don’t want to cook it. If you want to start from scratch, then you need about six slices of cooked bacon. And I like it crisp so I put it in a microwave and crisp it up, not totally to the point of being burned crisp because this is going to go in the oven and it will crisp up there as well. But you want to sprinkle that out in an even manner so that it covers the top and it’s really nice to let it stay on top. I don’t care for it when it’s mixed throughout because that softens it. I like to keep it nice and crisp to eat with those eggs and potatoes that are in there.
So that’s about it, maybe a little bit more to shake on there. And then, we’re going to put some paprika. It’s not a great deal so I would actually shake it from pretty high above. That way, it will spread out. If you get really close, it will clump. So you just want a topping that looks fairly nice and you’ll kind of know when you see that.
The next thing to do then is to cover this. So you could cover your food then refrigerate it, and that is the time of your choice maybe anywhere from three hours up until the next day. So you can let it wait quite a long time before you actually bake it. So I’ll be back to see you when I’ll put this in the oven which will probably be about three hours from now.
My Bacon Egg and Cheese Breakfast Casserole have been in the refrigerator for the last three hours. And you can leave it longer than that. It’s really convenient for you to put this together saving that before and then have it for breakfast the next morning. So you take it out of the refrigerator after having it covered and you’ll spread half all solidified and ready to be baked in the oven. So we’re putting it in a 350-degree oven and we’re going to bake it for about a half hour. It might take longer. It might get done all sooner. But we do want it to set in the center. So I’ll be testing it occasionally and I’ll let you know how long I baked it.
My Bacon Egg and Cheese Breakfast Casserole is done and out of the oven. You know it’s done when you go to the thickest part which is the center and you insert a clean knife and it comes out clean. That means there’s no runniness at all and you’ll be able to cut this nicely. So let’s go ahead and serve up some of this. I’m just going to loosen this around the edges. It’s pretty loose. Occasionally, there’ll be a spot that’s stuck so you really need to take care of going around the edge first. And when you have sufficiently loosened, then let’s cut from the center all the way to the bottom. And whatever sized wedge that you’d like to have, cut that. And then use some top serving utensil like this and bring that out. Now, I have a plate that is prepared for it over here so let’s just put that on a plate. That’s the final corner of it, and put it over here as a complete meal. We have our casserole, it has cherry tomatoes and then we have a cup of hot coco which is made by my coffee maker. So I think you’ll enjoy this combination for breakfast.